This is a go-to recipe of mine in the winter, a hearty stew-like dish that gives me a deep sense of satisfaction.
\nPreparation is relatively simple, however cooking time can be long. Originally, I prepared this in a cast iron
\npot in the oven, cooked for 8 hours at 120 degrees Celsius. However, not so long ago I moved into an apartment
\nthat doesn't have an oven. I figured, maybe it's the time to take out my pressure cooker. Alas, the results are
\nin and they are decent! I would still go for slow cooking in the oven if I had the option, but I have to say,
\nyou can prepare this meal in the pressure cooker in a fraction of the time and to a great result.<\/p>\n
Preparation time:<\/strong> 45 minutes<\/p>\n Cooking time:<\/strong> 120 minutes<\/p>\n Servings:<\/strong> 6<\/p>\n Cut the beef into large chunks (~5-10 cm in width) and salt them well on multiple sides. I also like to rub in the salt. Peel the garlic and put the cloves into the blender. Add the oregano, cumin, black pepper, cloves, the chipotle chilies Add the black beans and arrange them with a spoon so that they are evenly distributed. Add as much water to cover the Once everything is neatly arranged in the pressure cooker, close it and move it onto the stove. Start cooking on high After cooking, turn off the heat, move the pressure cooker off the stove and let it cool down for about 10-15 minutes. Shred the meat with a fork and let it rest for ~10 minutes to soak up all the juices. Your beef is ready to serve!<\/p>\n I like to serve it with a Turkish style salad with tomatoes, onion and parsley, or salsa (pico de gallo) and pita bread.Ingredients<\/h2>\n
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Tools needed<\/h2>\n
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Preparation<\/h2>\n
1. Prepare the beef<\/h3>\n
\nThen put this to the side. Heat the butter in a pan on high heat and braise the chunks on each side until brown
\n(I like them almost charred). Be very careful around the hot butter, especially if your beef is slightly wet.
\nUse tongs or forks to move the beef around. Once done, move them into the pressure cooker. When all the beef is
\nbraised, you can pour in the butter as well onto the beef. Your pieces should occupy as much of the bottom as possible
\nwithout a lot of empty space in-between. This is important, because if some pieces are not covered in water during
\ncooking, it will cook unevenly.<\/p>\n2. Create the spice mix<\/h3>\n
\ninto the blender as well. Juice the limes into it then add about half of the beef broth.
\nBlend until smooth-ish, but it doesn't need to be super smooth. Any fibers will dissolve during the cooking anyway.
\nCheck for saltiness, it should taste fairly salty and adjust if needed.
\nPour the spice mix onto the beef in the pressure cooker, then add the rest of the beef broth.<\/p>\n3. Add the beans and water<\/h3>\n
\nbeef and the beens and then a little bit more. The beans will soak up some of the water and you don't want your beef
\nto go dry, however if you add too much, you will want to boil it away in the end which will add to the cooking time.<\/p>\n4. Time to cook<\/h3>\n
\nheat and gradually lower the temperature to medium as pressure builds up. Pay attention to the pressure level until
\nit stops increasing but not dropping. Once pressurized, cook for 70 minutes.<\/p>\n5. Final preparations<\/h3>\n
\nOnce cooler, release the remaining pressure and open the lid. Check the water level. If it's too dry, now you can
\nadd some more and cook for another 10 minutes with an open lid. If too watery, cook without the lid until the level
\nis good.<\/p>\n6. Serving<\/h3>\n
\nYou can also serve it with basmati rice instead of the bread.<\/p>\n
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